Sparkling alcoholic beverage and process for producing the same

A method for producing an alcoholic beverage with foaming properties comprising:

• (a) mashing and liquefying malts, or malts and adjuncts into a mash,
• (b) filtering said mash to obtain a wort,
• (c) adding hops to said wort and boiling said wort to create a pre-fermentation liquid,
• (d) fermenting said pre-fermentation liquid using a brewers' yeast to obtain an alcoholic beverage,
• (e) filtering said alcoholic beverage with foaming properties after fermenting,
• wherein a pea protein is added during (a) to the mash, (b) to the wort, (c) to the pre-fermentation liquid and (d) to the alcoholic beverage or between (a) and (b) to the mash, (b) and (c) to the wort, (c) and (d) to the pre-fermentation liquid, and (d) and (e) to the alcoholic beverage;
• wherein said pea protein is from green peas of the species Pisum Sativum L and
• wherein said alcoholic beverage has a higher NIBEM value than a beverage made by an otherwise identical process that does not add green pea protein.